đ Pineapple Peel and Clove Tea
Posted 25 April 2026 by: Admin
One Sunday evening, after cutting up a beautiful ripe pineapple for dessert, something remains that everyone throws away without thinking: the skins. This is a mistake. These rough, fragrant peels have everything needed to make an infusion that truly warms you up — not just some supermarket herbal tea.
In the saucepan, it quickly takes on a beautiful amber color, somewhere between a light black tea and pale gold. It smells of cloves first, strong and warm, then the pineapple follows behind — sweet, tropical, discreet. Once filtered and poured into a mug, the liquid is perfectly translucent. It’s beautiful, it’s simple, and it scents the whole kitchen for a good twenty minutes.
Why you’ll love this recipe
Ingredient Notes
Everything you need: the peels of a ripe pineapple, cloves, and optionally a cinnamon stick and fresh ginger.
- Pineapple peels : Use a fresh pineapple, not canned. Industrially processed peels no longer have any useful aroma. Pick a very ripe pineapple: it should smell strong at the base, and the top leaves should come off easily when pulled. The skin should be a nice yellow-orange, not still green over three-quarters of it.
- Whole cloves : Between 8 and 10 cloves per liter is the right balance. Less, and you barely taste them. More, and it becomes medicinal and completely drowns out the pineapple. Start with 8 if it’s your first time — you can adjust next time.
- Fresh ginger (optional) : Three or four thin slices are enough to add a slight warmth at the finish. If you don’t have any, don’t worry — the infusion holds up very well without it.
Scrub the peels under cold water — seriously
This is the step everyone rushes, and it’s a shame. Pineapples sold in supermarkets often have slight traces of handling on the skin. Run the peels under cold water and scrub with a vegetable brush — you’ll feel the rough, grainy texture of the pineapple ‘eyes’ under your fingers. A minute of serious scrubbing is all it takes. Then, cut the peels into 5 to 6 cm pieces. The smaller the pieces, the better the water circulates and captures the aromas.
Put everything in the pot and don’t touch a thing for 20 minutes
Peels, cloves, ginger if you want — everything into a saucepan with a liter of cold water. Bring to a boil, then lower the heat so it simmers gently. No rolling boils. On low heat, you’ll just hear a slight background gurgling, and the water will gradually turn from transparent to a beautiful amber yellow, like a very pale caramel. Twenty minutes of cooking, then turn off the heat and let it steep for another ten minutes with the lid on. This is when the aromas truly set in the liquid.
Strain without rushing, taste before sweetening
Pour slowly through a fine strainer. If you want something very clear, line the strainer with a coffee filter. The liquid that flows out is translucent, with that clove-pineapple scent filling the kitchen one last time. Taste before adding anything. Often, it is already fragrant enough and slightly naturally sweet. If you want to soften it, a small spoonful of honey is enough — refined sugar adds nothing here and drowns out the nuances.
Tips & Tricks
- Prepare a liter and keep the rest in the fridge in a closed jar — it keeps easily for two days and tastes even better the next day when the flavors have settled.
- For the iced version, pour over ice cubes as soon as it’s filtered, even before it cools down. The thermal shock keeps the color very bright and prevents it from dulling.
- If you find the clove aroma too strong the first time, remove them after 15 minutes of cooking instead of waiting until the end — the rest of the infusion will continue without them.
How long can this pineapple peel tea be stored?
In the refrigerator in a tightly closed jar, it can be kept for a maximum of 2 days. After that, the taste begins to degrade and the risk of fermentation increases — it’s better to prepare a small liter at a time rather than storing it for several days.
Can I use canned pineapple instead of fresh?
No, it won’t work correctly. Canned pineapple peels don’t exist as such, and pineapple chunks in syrup have lost all their natural aromas during processing. You absolutely need a whole fresh pineapple to have the peels with their aromatic compounds intact.
The tea is too strong in cloves — how can I fix it?
For next time, start with 6 cloves instead of 8-10, and remove them after 15 minutes of cooking rather than at the end. If it’s already prepared, simply dilute with a little hot water or let it cool completely — the cold naturally tones down the spiciness of the cloves.
Can I drink this infusion every day?
Yes, in reasonable quantities — 1 to 2 cups per day is quite reasonable for most healthy adults. If you are taking anticoagulant medication or antibiotics, consult your doctor first, as the bromelain in the peels can interact with certain treatments.
Can I prepare this tea in advance and freeze it?
Yes, the tea freezes very well in small portions in ice cube trays or bags. Simply thaw at room temperature or reheat directly in a saucepan. It’s a great way not to waste the peels if you don’t have time to drink it all quickly.
Are there possible variations to personalize the recipe?
Several options work very well: a cinnamon stick for a warmer touch, 3-4 slices of fresh ginger for a sharper kick, or even some fresh mint leaves added after straining for a summer version. The peel-clove base remains the same; you adjust around it as you wish.
Pineapple Peel and Clove Tea
Tropical
Beverage
A zero-waste infusion prepared with the peels of a fresh pineapple and whole cloves. Fragrant, slightly naturally sweet, to be enjoyed hot or iced.
Ingredients
- Peels from 1 fresh pineapple (approx. 150g) whole fresh pineapple, well washed
- 1 liter (1000 ml) filtered water
- 8 to 10 whole cloves
- 1 cinnamon stick (optional)
- 3 to 4 slices fresh ginger (optional)
- 1 tsp honey (optional, to sweeten)
Instructions
- 1Scrub the pineapple skins under cold water with a vegetable brush to remove any residue. Cut into 5-6 cm pieces.
- 2Place the peels, cloves, and optional items (ginger, cinnamon) in a large pot with 1 liter of cold water.
- 3Bring to a boil over medium heat, then reduce heat and simmer gently for 20 minutes.
- 4Turn off the heat, cover with a lid, and let steep for another 10 minutes off the heat.
- 5Filter through a fine sieve (or a coffee filter for a very clear result). Add honey if desired.
- 6Serve immediately hot, or allow to cool before pouring over ice for the iced version.
Notes
• Storage: up to 2 days in the refrigerator in an airtight jar. Freezes very well in portions.
• Clove intensity: start with 6 cloves if it’s your first time — you can always add more, but you can’t take them out once the infusion has started.
• Use only fresh pineapple. Canned or frozen pineapple peels no longer have the necessary aromas for this recipe.
Nutrition Facts (per serving, estimated)
| 12 kcalCalories | 0gProtein | 3gCarbs | 0gFat |
